Pan-Seared Steak Strips in Creamy Garlic Herb Sauce

Overview

This dish features tender beef steak strips that are quickly seared to lock in juices, then simmered in a rich, velvety garlic cream sauce infused with herbs and pan drippings. The result is deeply savory, slightly buttery, and restaurant-quality, yet easy to prepare at home. It pairs beautifully with rice, mashed potatoes, pasta, or crusty bread.

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Ingredients (Serves 2–3)

Steak

• 500 g beef steak (sirloin, ribeye, striploin, or flank steak)

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon paprika

• ¼–½ teaspoon chili flakes (optional)

Creamy Garlic Sauce

• 1 tablespoon unsalted butter

• 1 small onion or shallot, thinly sliced

• 4–5 cloves garlic, finely minced

• 120 ml beef stock

• 200 ml heavy cream

• 1 teaspoon Dijon mustard (optional but recommended)

• ½ teaspoon dried thyme or rosemary

• ½ teaspoon Italian seasoning (optional)

• Salt and black pepper, to taste

Garnish (Optional)

• Fresh parsley or chives, finely chopped

• Lemon wedges

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Instructions

Step 1: Prepare the steak

1. Remove the steak from the refrigerator 15–20 minutes before cooking to bring it to room temperature.

2. Pat the steak dry thoroughly with paper towels (this ensures proper browning).

3. Slice against the grain into thin strips, about 1–1.5 cm thick.

4. Season evenly with salt, black pepper, paprika, and chili flakes. Set aside.

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Step 2: Sear the steak

1. Heat a large skillet (preferably cast iron) over medium-high heat.

2. Add olive oil and butter; allow the butter to melt and foam.

3. Place steak strips in the pan in a single layer. Do not overcrowd (cook in batches if needed).

4. Sear for 1–2 minutes per side until deeply browned but not overcooked.

5. Remove steak from the pan and set aside on a plate. Keep warm.

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Step 3: Build the sauce

1. Lower heat to medium.

2. Add butter to the same pan.

3. Add sliced onion or shallot and sauté for 2–3 minutes until soft and lightly golden.

4. Add minced garlic and cook for 30–40 seconds, stirring constantly to avoid burning.

5. Pour in beef stock and scrape the bottom of the pan to release browned bits (this adds flavor).

6. Simmer for 2 minutes to slightly reduce.

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Step 4: Make it creamy

1. Reduce heat to medium-low.

2. Add heavy cream, Dijon mustard, thyme/rosemary, and optional Italian seasoning.

3. Stir gently and let the sauce simmer for 4–6 minutes, until thickened and glossy.

4. Taste and adjust seasoning with salt and pepper.

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Step 5: Combine and finish

1. Return the steak strips (and any resting juices) to the pan.

2. Toss gently to coat the steak evenly with sauce.

3. Simmer for 2–3 minutes only, just until the steak is warmed through.

4. Turn off heat immediately to prevent overcooking.

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Serving Suggestions

• Serve hot with steamed rice, mashed potatoes, pasta, or crusty bread.

• Garnish with fresh parsley and a light squeeze of lemon juice to balance the richness.

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Pro Tips

• Use high heat for searing, low heat for the sauce.

• Do not boil the cream; gentle simmering keeps it smooth.

• Mushrooms or spinach can be added for extra texture.

• For extra depth, a splash of white wine can be added before the cream.